Chicken Recipe ✶ Gluten Free Chicken Noodle Soup

This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.

Ingredients

• ½ (12 ounce) box Barilla® Gluten Free Elbows
• 4 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 4 each boneless, skinless chicken thighs, sliced julienne style
• ½ cup white wine
• 48 ounces chicken stock
• 2 (10 ounce) bags baby spinach
• ½ pint cherry tomatoes, quartered
• ¼ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 pinch Sea salt to taste
• ½ cup shredded Romano cheese

Cooking Directions

1. Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well.
2. Add chicken stock and bring to a boil.
3. Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.
4. Let rest for 20 minutes before serving.
5. Serve drizzled with olive oil and shredded cheese on top.

Nutrition Facts

• calories526.6
• carbohydrateContent48.9 g
• cholesterolContent74.9 mg
• fatContent25.3 g
• fiberContent3.5 g
• proteinContent23.4 g
• saturatedFatContent6.5 g
• sodiumContent965.6 mg
• sugarContent2.3 g